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Methanol Vapor Pressure Lab

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Based on the obtained results from the experiment, the unknown liquid was determined to be methanol. The results were very close to the theoretical values, all within 15.92 % error. In this experiment it showed that the methanol have different intermolecular forces at work and at different vapor pressures implying that the amount of intermolecular forces they exhibit affects the vapor pressure. Possible source of error that occurred throughout the experiment was that the temperature was hard to control leading to the variances between the temperature of the reading in the water bath and the actual temperature causing slight changes in the vapor
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The purpose of this experiment was to identify the two components of an unknown mixture through diverse experimental techniques such as recrystallization, extraction, melting point, and acid-base reactions. From this, the group to which these two compounds belong to had to be determined. These groups are: Carboxylic Acids, phenols, and neutrals. By determining the melting points of the two unknown compounds, these values were compared to the values of melting points in the chart and the proper compound was selected. For the case of this experiment, the unknown mixture contained, 4-methylbenzoic acid.

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When comparing the neutral unknown to the unknown mixture, there is a prevalent overlap in the aromatic hydrogen ppm range, presenting a distinct correlation between my isolated neutral and the mixture containing this chemical. Another indicator that was used to determine the identity of this neutral chemical was the melting range, which was tested to be 68.7 C to 71.5 C. The literature value for fluorenone is 80 C to 83 C (CITE), indicating that my compound was slightly contaminated. However, the melting point range for 1,4-dimehtoxybenzone is 57 C, and therefore, it can be concluded that the neutral compound isolated was indeed fluorenone. The contamination that caused this depression in melting point was likely due to acetone, which appeared on the H NMR spectra. Also, when weighing the watch glass after evaporating the ether the yield was not as high as predicted.

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On January 18, 2015, the New England Patriots and the Indianapolis Colts played in the AFC Championship game in a chilly temperature of 51°F. The Patriots were accused of cheating when, at half time, 11 of their 12 game balls were found to be two pounds psi less than the regulation size of 12.5 to 13.5 psi. Although the balls are gauged 2 hours and 15 minutes prior to the game, they are returned to the teams before the game started. Based on extensive research and data, the Patriots’ balls were tampered with prior to the game. Objects with gaseous interiors have a tendency to decrease in pressure when exposed to cold temperatures but the decrease will only be minor.

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Conclusion: Based on the results of molarity from Trials 1, 2, and 3, it is concluded that our experimental for each trial is .410M NaOH, .410M NaOH, and .450M NaOH. The actual molarity of the NaOH concentration used was found to be 1.5M NaOH. The percent error of the results resulted in 72%. The large error may have occurred due to over titration of the NaOH, as the color of the solution in the flask was a darker pink in comparison for the needed faint pink. Discussion of Theory:

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VO2 max measure the maximum volume of oxygen consumed by the body to convert energy from the food that we eat into ATP that can be used at the cellular level of the body. VO2 max is important because it measures the ability of the body to produce ATP which enables the muscle to work during exercise. In order to generate ATP during aerobic exercise, the body requires oxygen. The VO2 max is a good indicator of an individual’s of cardiorespiratory capacity and endurance exercise is a way to significantly increase this capacity. VO2 max is important to the health of an individual because it measures the ability of the cells to extract and used oxygen.

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The purpose of the transpiration lab was to expand and test one’s knowledge on transpiration, and how it is affected by various factors. This was done in an experiment involving five pansy plants. These pansies were placed into five separate environments with different factors labeled as Control, Intense Light, Humidity, Fan, and Dark. The objective of the lab was to determine how and explain why each environment affected the transpiration of their individual pansey. The main scientific principle being explored in this lab was transpiration.

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During rotation of separatory flask the pressure was created inside and after the release of the pressure through the stem a little bump was observed. After the 5 minutes the methanol was rich with caffeine and its previously translucent white color changed to bright green. After the drying the crude caffeine was pale green color.

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In this experiment, the amount of water lost in the 0.99 gram sample of hydrated salt was 0.35 grams, meaning that 35.4% of the salt’s mass was water. The unknown salt’s percent water is closest to that of Copper (II) Sulfate Pentahydrate, or CuSO4 ⋅ 5H2O. The percent error from the accepted percent water in CuSO4 ⋅ 5H2O is 1.67%, since the calculated value came out to be 0.6 less than the accepted value of 36.0%.This lab may have had some issues or sources of error, including the possibility of insufficient heating, meaning that some water may not have evaporated, that the scale was uncalibrated, or that the evaporating dish was still hot while being measured. This would have resulted in convection currents pushing up on the plate and making it seem lighter by lifting it up

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Cyclohexane was collected from 26 ml to 35 ml, thus 9 ml of cyclohexane was collected. Therefore the observed ratio of DCM to cyclohexane was 18:9 or 2:1. Two sources of error may have affected the experiment. Firstly, the experiment required volumes of liquid to be recorded while the vapours were distilling.

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Storing meat in a vacuum sealed bag is the best way to keep the meat fresh. You can just seal the meat up and store in a cooler or freezer. The great thing about a vacuum sealed bag is that the air seals up the meat without leaving any inside the bag. Ziplock bags have a tendency to not close properly, and the air inside the bag will cause meat to go bad faster.

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